it's getting hot in here.
So the lunar new year was all around us the past few weeks, that meant non stop supply of yummy goodies at every table in every home. There was pineapple tarts, kueh lapis and my all time favourite, cashew cookies.
I wanted to contribute to the festivities - make something decadent and oh so yummy.
Since I had very little time, I wanted to make something quick and yet satisfying. Then I remembered, Nigella Lawson's ultimate chocolate chip cookies receipe which she did in mere minutes. Ah, a receipe from the goddess herself.
But to make it ultra ultra indulgent, inside of using semi sweet chocolates chips, I used actual chunks of chocolate, let that slowly melt into the batter so that when you take a huge bite, it literally melts in your mouth and oozes.
There is nothing better than an oozing chocolate chunk cookie.
Take a bite of the Ultimate Chocolate Chunk Cookies after the jump.
i don't care what anyone says:
odd shaped cookies have character.
Inspiration: Nigella Lawson's Totally Chocolate Chip Cookies
Makes 12 huge cookies
Ingredients
Now, down to business.
Preheat your oven to 170˚C.
Butter a cookie tray to prepare for the cookie dough, you may use a baking sheet instead.
Melt the dark chocolate in a microwave or a water bath
In a separate bowl, sieve and mix in flour, cocoa, baking soda and salt.
Cream butter and both sugars in another bowl. Whisk until fluffy.
In the bowl with the wet ingredients, mix in vanilla and egg and slowly mix in the dry ingredients. Mix till well incorporated.
Pour in the chunks of chocolate and mix well.
Scoop out the dough into equal portions and place on the baking tray, about 2 inches apart from each other. Don't flatten them.
Bake for 15 - 18 minutes.
Note that these cookies tend to be a little soft and chewy. If you like them crunchy, simply use less batter per cookie and bake for slightly longer.
Let them cool and go ahead, indulge!
Ingredients
- 6 - 8 ounces of dark chocolate
- 1 1/2 cups flour, sieved
- 1/2 cup cocoa, sieved
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick of soft butter
- 1/2 cup light brown sugar
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg, cold from the fridge
- One bar of semi sweet chocolate, cut into chunks. You can also substitute with chocolate chips (2 bags)
Now, down to business.
Preheat your oven to 170˚C.
Butter a cookie tray to prepare for the cookie dough, you may use a baking sheet instead.
Melt the dark chocolate in a microwave or a water bath
In a separate bowl, sieve and mix in flour, cocoa, baking soda and salt.
Cream butter and both sugars in another bowl. Whisk until fluffy.
In the bowl with the wet ingredients, mix in vanilla and egg and slowly mix in the dry ingredients. Mix till well incorporated.
Pour in the chunks of chocolate and mix well.
Scoop out the dough into equal portions and place on the baking tray, about 2 inches apart from each other. Don't flatten them.
Bake for 15 - 18 minutes.
Note that these cookies tend to be a little soft and chewy. If you like them crunchy, simply use less batter per cookie and bake for slightly longer.
Let them cool and go ahead, indulge!
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